CN106923231A - Mung bean mud dried pork slice and preparation method thereof - Google Patents
Mung bean mud dried pork slice and preparation method thereof Download PDFInfo
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- CN106923231A CN106923231A CN201710295693.5A CN201710295693A CN106923231A CN 106923231 A CN106923231 A CN 106923231A CN 201710295693 A CN201710295693 A CN 201710295693A CN 106923231 A CN106923231 A CN 106923231A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 165
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 163
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 163
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 163
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 28
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 28
- 239000008107 starch Substances 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 24
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 24
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 24
- 235000014103 egg white Nutrition 0.000 claims abstract description 24
- 210000000969 egg white Anatomy 0.000 claims abstract description 24
- 235000014101 wine Nutrition 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims description 40
- 238000003475 lamination Methods 0.000 claims description 37
- 240000000560 Citrus x paradisi Species 0.000 claims description 24
- 239000010231 banlangen Substances 0.000 claims description 24
- 235000000346 sugar Nutrition 0.000 claims description 24
- 244000269722 Thea sinensis Species 0.000 claims description 23
- 239000000706 filtrate Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 13
- 239000012467 final product Substances 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 11
- 240000005385 Jasminum sambac Species 0.000 claims description 10
- 235000013616 tea Nutrition 0.000 claims description 10
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 8
- 235000009569 green tea Nutrition 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 235000020095 red wine Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 238000010422 painting Methods 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000001228 trophic effect Effects 0.000 abstract description 3
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 7
- 235000006468 Thea sinensis Nutrition 0.000 description 6
- 235000020279 black tea Nutrition 0.000 description 6
- 239000002893 slag Substances 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of mung bean mud dried pork slice and preparation method thereof, the mung bean mud dried pork slice includes the pork of 80~120 parts by weight, the mung bean of 30~50 parts by weight, the salt of 3~6 parts by weight, the tealeaves of 2~5 parts by weight, the lemon tablet of 1~2.5 parts by weight, the wine of 1~2 parts by weight, the jujube wine of 1~2 parts by weight, the starch of 1~2 parts by weight, the egg white of 3~6 parts by weight.The food materials such as mung bean in pork in the present invention so that the flavour of dried pork slice enriches, and local flavor is unique.In combination with the trophic function of both pork and mung bean, giving full play to pork and mung bean increases the health-care efficacies such as human body ease constipation stomach, born fluid, kidney tonifying gas, refreshing and detoxicating, diuresis improving eyesight.The present invention not only solves the deficiency of simple consumption dried pork slice presence, the local flavor of dried pork slice can also be improved, product is set to have the healthcare function of dried pork slice and mung bean concurrently simultaneously, edibility, medical value and the nutritive value for playing dried pork slice and mung bean can be cooperateed with, to meet the mouthfeel and nutritional need of different levels consumer.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of mung bean mud dried pork slice and preparation method thereof.
Background technology
With the development of society, to the pursuit more and more higher of material and cultural life, " food " is used as our daily lifes for the people
In important part, after level of consumption raising, for the requirement of " food " be not only it is former having enough to eat and wear and fill the stomach, but
The food increasingly pursued the diet of high-quality and look good, smell good and taste good.
Dried pork slice is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for jerky
Quality, safety, local flavor, mouthfeel demand it is more and more various.But.Traditional dried pork slice is original flavor jerky, the rare change of taste
Change, long food makes us losing interest.
The content of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of mung bean mud dried pork slice and preparation method thereof,
Special taste, disclosure satisfy that the mouthfeel and nutritional need of different levels consumer.
The invention provides a kind of mung bean mud dried pork slice, including following parts by weight raw material：
Preferably, the tealeaves be selected from jasmine tea, green tea and black tea in one or two.
Preferably, the sugar is soft white sugar, rock sugar or white granulated sugar.
Preferably, the wine is red wine, jujube wine or hydromel.
Preferably, the starch is farina, green starch, tapioca or potato starch.
Present invention also offers a kind of above-mentioned preparation method of mung bean mud dried pork slice, comprise the following steps：
A) starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire is boiled during mung bean is added to 15~20 times of water
2~3h, obtains mung bean mud, and is divided into two parts, first part of mung bean mud and second part of mung bean mud, standby；
B) slow fire boils 3~5h in salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet being added into 15~25 times of water,
Filter cleaner obtains filtrate；
C) pork is cut into inch strips and is added to the filtrate that step b) obtains and is well mixed, after pickling 12~18h, taken out, added
First portion of mung bean mud, sugar break into muddy flesh by hand；
D) muddy flesh obtained in step c) is divided into identical in quality 3~5 parts, and every part of muddy flesh is pressed into shape identical meat
Piece, is coated with second part of mung bean mud between sliced meat and sliced meat, obtain lamination pork；
E) after painting wine, mixed liquor successively on the lamination pork for obtaining step d), it is put on demand in corresponding mould
Pressed, template is placed in drying box together with lamination pork after pressing, dried 2~3h at 40~50 DEG C and take out, it is drying by half
Product are put into mesh sheet, continue to dry 2~3h at a temperature of 40~50 DEG C, until the moisture in pork is down to 20%, are sent into 60~80
DEG C oven, bake 1~2h, obtain final product mung bean mud dried pork slice.
Preferably, first part of mung bean mud and the mass ratio of second part of mung bean mud are (20~35):(10~15).
The invention provides a kind of mung bean mud dried pork slice and preparation method thereof, the mung bean mud dried pork slice includes 80~120
The pork of parts by weight, the mung bean of 30~50 parts by weight, the salt of 3~6 parts by weight, the tealeaves of 2~5 parts by weight, 1~
The lemon tablet of 2.5 parts by weight, the wine of 1~2 parts by weight, the jujube wine of 1~2 parts by weight, the starch of 1~2 parts by weight, 3
The egg white of~6 parts by weight.The food materials such as mung bean in pork in the present invention so that the flavour of dried pork slice enriches, and local flavor is unique.Together
When with reference to both pork and mung bean trophic function, giving full play to pork and mung bean increases human body ease constipation stomach, born fluid, kidney tonifying
The health-care efficacies such as gas, refreshing and detoxicating, diuresis improving eyesight.The present invention not only solves the deficiency of simple consumption dried pork slice presence, moreover it is possible to
Improve the local flavor of dried pork slice, while make product have the healthcare function of dried pork slice and mung bean concurrently, performance dried pork slice and green can be cooperateed with
The edibility of beans, medical value and nutritive value, to meet the mouthfeel and nutritional need of different levels consumer.
Specific embodiment
The invention provides a kind of mung bean mud dried pork slice, including following parts by weight raw material：
In above-mentioned technical proposal, the food materials such as mung bean in pork so that the flavour of dried pork slice enriches, and local flavor is unique.Simultaneously
With reference to the trophic function of both pork and mung bean, give full play to pork and mung bean increase human body ease constipation stomach, born fluid, kidney tonifying gas,
The health-care efficacies such as refreshing and detoxicating, diuresis improving eyesight.The present invention not only solves the deficiency of simple consumption dried pork slice presence, moreover it is possible to improve
The local flavor of dried pork slice, while make product have the healthcare function of dried pork slice and mung bean concurrently, can cooperate with and play dried pork slice and mung bean
Edibility, medical value and nutritive value, to meet the mouthfeel and nutritional need of different levels consumer.
In the present invention, the parts by weight of pork are 80~120 parts；In an embodiment of the present invention, the weight portion of pork
Number is 90~110 parts；In other embodiments, the parts by weight of pork are 95~105 parts.
In the present invention, the parts by weight of mung bean are 30~50 parts；In an embodiment of the present invention, the parts by weight of mung bean
It is 35~45 parts；In other embodiments, the parts by weight of mung bean are 38~42 parts.
In the present invention, the parts by weight of salt are 3~6 parts；In an embodiment of the present invention, the parts by weight of salt are
3.5~5.5 parts；In other embodiments, the parts by weight of salt are 4~5 parts.
In the present invention, the parts by weight of Radix Isatidis are 1~2 part；In an embodiment of the present invention, the weight portion of Radix Isatidis
Number is 1.2~1.8 parts；In other embodiments, the weight fraction of Radix Isatidis is 1.4~1.6 parts.
In the present invention, the parts by weight of pomelo peel are 1.2~2.5 parts；In an embodiment of the present invention, the weight of pomelo peel
Amount number is 1.5~2.2 parts；In other embodiments, the parts by weight of pomelo peel are 1.7~2 parts.
Tealeaves is used to remove the fishy smell in cube meat, increases the taste of pork.In an embodiment of the present invention, tealeaves is selected from jasmine
One or two in jasmine jasmine tea, green tea and black tea.
In the present invention, the parts by weight of tealeaves are 3~6 parts；In an embodiment of the present invention, the parts by weight of tealeaves are
3.5~5.5 parts；In an embodiment of the present invention, the parts by weight of tealeaves are 4~5 parts.
Lemon tablet can decompose the grease in cube meat, soften meat, additionally it is possible to remove the fishy smell in pork, increase meat
Taste and mouthfeel.In the present invention, the parts by weight of lemon tablet are 1~2.5 part；In an embodiment of the present invention, lemon tablet
Parts by weight are 1.4~2.1 parts；In other embodiments, the parts by weight of lemon tablet are 1.7~1.9 parts.
In the present invention, sugared parts by weight are 5~10 parts；In an embodiment of the present invention, sugared parts by weight are 6~9
Part；In other embodiments, sugared parts by weight are 7~8 parts.
In the present invention, the parts by weight of wine are 1~2 part；In an embodiment of the present invention, the parts by weight of wine are 1.2
~1.8 parts；In other embodiments, the parts by weight of wine are 1.4~1.6 parts.
In the present invention, the parts by weight of starch are 1~2 part；In an embodiment of the present invention, the parts by weight of starch are
1.2~1.8 parts；In other embodiments, the parts by weight of starch are 1.4~1.6 parts.
In the present invention, the parts by weight of egg white are 3~6 parts；In an embodiment of the present invention, the parts by weight of egg white are
3.5~5.5 parts；In other embodiments, the weight fraction of egg white is 4~5 parts of Ei.
Present invention also offers a kind of preparation method of mung bean mud dried pork slice, comprise the following steps：
A) starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire is boiled during mung bean is added to 15~20 times of water
2~3h, obtains mung bean mud, and is divided into two parts, first part of mung bean mud and second part of mung bean mud, standby；
B) slow fire boils 3~5h in salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet being added into 15~25 times of water,
Filter cleaner obtains filtrate；
C) pork is cut into inch strips and is added to the filtrate that step b) obtains and is well mixed, after pickling 12~18h, taken out, added
First portion of mung bean mud, sugar break into muddy flesh by hand；
D) muddy flesh obtained in step c) is divided into identical in quality 3~5 parts, and every part of muddy flesh is pressed into shape identical meat
Piece, is coated with second part of mung bean mud between sliced meat and sliced meat, obtain lamination pork；
E) after painting wine, mixed liquor successively on the lamination pork for obtaining step d), it is put on demand in corresponding mould
Pressed, template is placed in drying box together with lamination pork after pressing, dried 2~3h at 40~50 DEG C and take out, it is drying by half
Product are put into mesh sheet, continue to dry 2~3h at a temperature of 40~50 DEG C, until the moisture in pork is down to 20%, are sent into 60~80
DEG C oven, bake 1~2h, obtain final product mung bean mud dried pork slice.
The present invention is not particularly limited to the source of all raw materials, is commercially available.
Wherein, pork, mung bean, salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet, sugar, wine, starch, egg white ibid institute
State, will not be repeated here.
Starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire boils 2 during mung bean is added to 15~20 times of water
~3h, obtains mung bean mud, and is divided into two parts, first part of mung bean mud and second part of mung bean mud, standby.In embodiments of the invention
In, first part of mung bean mud and second part of mass ratio of mung bean mud are (20~35):(10~15).
Slow fire boils 3~5h, mistake during salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet are added into 15~25 times of water
Filter slag and obtain filtrate；Cross after slow fire boils, extracts active ingredients in Radix Isatidis, pomelo peel, tealeaves, lemon tablet can be gone out
Come, in order to remove the fishy smell of pork, improve the taste of dried pork slice；In addition, Radix Isatidis, pomelo peel, tealeaves, lemon tablet can also
Function with the health care such as the promoting flow of qi and blood circulation, clearing heat and detoxicating, so that dried pork slice has health-care efficacy；On the one hand salt can carry
The taste and mouthfeel of dried pork slice high, on the other hand can also play effect of sterilization.
Pork is added into filtrate to be well mixed, after pickling 12~18h, is taken out, add first part of mung bean mud, sugar to beat by hand
Meat mud；Pickled in filtrate by by pork such that it is able to effectively remove the fishy smell of pork and greasy, softening meat；Again plus
Enter first part of mung bean mud, sugar and break into muddy flesh by hand, so that pork can be combined fully with mung bean, improve the mouth of dried pork slice
Sense.
Muddy flesh is divided into identical in quality 3~5 parts, every part of muddy flesh is pressed into shape identical sliced meat, sliced meat and sliced meat it
Between be coated with second part of mung bean mud, obtain lamination pork；So that dried pork slice is layering dried pork slice, the mouthfeel of dried pork slice is improved
And taste.
After wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, after pressing
Template is placed in drying box together with lamination pork, 2~3h is dried at 40~50 DEG C and is taken out, semi-dry products are put into mesh sheet,
Continue to dry 2~3h at a temperature of 40~50 DEG C, until the moisture in pork is down to 20%, be sent into 60~80 DEG C of oven, bake 1~
2h, obtains final product mung bean mud dried pork slice.
In the present invention, lamination pork is put into before mould brush wine, mixed liquor successively, and wine can improve the fragrance of dried pork slice,
Mixed liquor can pin mung bean mud, aroma in the fragrance of lamination pork, sliced meat, improve the taste and mouthfeel of dried pork slice；Will be folded
Layer pork is put in a mold, enables to dried pork slice to form any shape, meets proprietary demand；In addition, pressing in a mold
Pressure, on the one hand can reduce the thickness of lamination pork, on the other hand can also cause that lamination pork thickness is uniform.
Above-mentioned technical proposal formula is reasonable, edible nourishing health, and preparation method is simple, practical, by improving tradition
Technique, ensure that taste, mouthfeel, the elasticity of mung bean mud dried pork slice significantly.
In order to further illustrate the present invention, with reference to embodiments to the present invention provide a kind of mung bean mud dried pork slice and its
Preparation method is described in detail.
Reagent used is commercially available in following examples.
Embodiment 1
The formula of mung bean mud dried pork slice is to count by weight：
90 parts of pork, 30 parts of mung bean, 3.5 parts of salt, 1.4 parts of Radix Isatidis, 1.5 parts of pomelo peel, 2.5 parts of jasmine tea, lemon
1.7 parts of lemon piece, 6 parts of sugar, 1.4 parts of jujube wine, 1.4 parts of starch, 3 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps：
Starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire boils 2.5h during mung bean is added to 540 parts of water,
Mung bean mud is obtained, and is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby；First part of mung bean mud is green with second part
The mass ratio of beans mud is 24:13；
Slow fire boils 3h, mistake during salt, Radix Isatidis, pomelo peel, jasmine tea, lemon tablet are added into 190.8 parts of water
Filter slag and obtain filtrate；
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 15h, taken out, add first part of mung bean mud, sugar by hand
Break into muddy flesh；
It is divided into identical in quality 3 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat
Second part of mung bean mud is wiped with, lamination pork is obtained；
After jujube wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses
Template is placed in drying box together with lamination pork afterwards, is dried 3h at 40 DEG C and is taken out, semi-dry products are put into mesh sheet, in 40 DEG C of temperature
Degree is lower to be continued to dry 2h, until the moisture in pork is down to 20%, is sent into 60 DEG C of oven, bakes 1h, obtains final product mung bean mud dried pork slice.
Embodiment 2
The formula of mung bean mud dried pork slice is to count by weight：
95 parts of pork, 35 parts of mung bean, 4 parts of salt, 1.6 parts of Radix Isatidis, 1.7 parts of pomelo peel, 3 parts of green tea, lemon tablet 1.4
Part, 7 parts of sugar, 1.6 parts of jujube wine, 1.6 parts of starch, 4 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps：
Starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire boils 2h during mung bean is added to 595 parts of water, obtains
To mung bean mud, and it is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby；First part of mung bean mud and second portion of mung bean
The mass ratio of mud is 20:15；
Slow fire boils 4h during salt, Radix Isatidis, pomelo peel, green tea, lemon tablet are added into 292.5 parts of water, crosses and filters
Slag obtains filtrate；
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 16h, taken out, add first part of mung bean mud, sugar by hand
Break into muddy flesh；
It is divided into identical in quality 4 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat
Second part of mung bean mud is wiped with, lamination pork is obtained；
After jujube wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses
Template is placed in drying box together with lamination pork afterwards, is dried 2.5h at 43 DEG C and is taken out, semi-dry products are put into mesh sheet, at 43 DEG C
At a temperature of continue to dry 3h, until the moisture in pork is down to 20%, be sent into 65 DEG C of oven, bake 1.3h, obtain final product mung bean mud pork
Dried meat.
Embodiment 3
The formula of mung bean mud dried pork slice is to count by weight：
110 parts of pork, 42 parts of mung bean, 5 parts of salt, 1.2 parts of Radix Isatidis, 2.5 parts of pomelo peel, 3.5 parts of jasmine tea, lemon
2.1 parts of piece, 5 parts of sugar, 1.2 parts of red wine, 1.2 parts of starch, 5.5 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps：
Starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire boils 3h during mung bean is added to 672 parts of water, obtains
To mung bean mud, and it is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby；First part of mung bean mud and second portion of mung bean
The mass ratio of mud is 31:11；
Slow fire boils 3.5h during salt, Radix Isatidis, pomelo peel, jasmine tea, lemon tablet are added into 314.6 parts of water,
Filter cleaner obtains filtrate；
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 12h, taken out, add first part of mung bean mud, sugar by hand
Break into muddy flesh；
It is divided into identical in quality 5 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat
Second part of mung bean mud is wiped with, lamination pork is obtained；
After red wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses
Template is placed in drying box together with lamination pork afterwards, is dried 2.5h at 47 DEG C and is taken out, semi-dry products are put into mesh sheet, at 45 DEG C
At a temperature of continue to dry 2.5h, until the moisture in pork is down to 20%, be sent into 70 DEG C of oven, bake 1.5h, obtain final product mung bean mud pig
Jerky.
Embodiment 4
The formula of mung bean mud dried pork slice is to count by weight：
105 parts of pork, 38 parts of mung bean, 5.5 parts of salt, 1.8 parts of Radix Isatidis, 1.2 parts of pomelo peel, 4 parts of black tea, lemon tablet
2.5 parts, sugar 10 parts, 1.8 parts of red wine, 1.8 parts of starch, 3.5 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps：
Starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire boils 2.5h during mung bean is added to 600 parts of water,
Mung bean mud is obtained, and is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby；First part of mung bean mud is green with second part
The mass ratio of beans mud is 29:12；
Slow fire boils 4.5h during salt, Radix Isatidis, pomelo peel, black tea, lemon tablet are added into 315 parts of water, crosses and filters
Slag obtains filtrate；
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 18h, taken out, add first part of mung bean mud, sugar by hand
Break into muddy flesh；
It is divided into identical in quality 3 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat
Second part of mung bean mud is wiped with, lamination pork is obtained；
After red wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses
Template is placed in drying box together with lamination pork afterwards, is dried 2h at 45 DEG C and is taken out, semi-dry products are put into mesh sheet, in 50 DEG C of temperature
Degree is lower to be continued to dry 3h, until the moisture in pork is down to 20%, is sent into 80 DEG C of oven, bakes 2h, obtains final product mung bean mud dried pork slice.
Embodiment 5
The formula of mung bean mud dried pork slice is to count by weight：
120 parts of pork, 50 parts of mung bean, 6 parts of salt, 2 parts of Radix Isatidis, 2.2 parts of pomelo peel, 4.5 parts of jasmine tea, lemon tablet
1 part, sugar 8 parts, 1 part of jujube wine, 2 parts of starch, 5 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps：
Starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire boils 3h during mung bean is added to 750 parts of water, obtains
To mung bean mud, and it is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby；First part of mung bean mud and second portion of mung bean
The mass ratio of mud is 26:14；
Slow fire boils 5h, mistake during salt, Radix Isatidis, pomelo peel, jasmine tea, lemon tablet are added into 235.5 parts of water
Filter slag and obtain filtrate；
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 14h, taken out, add first part of mung bean mud, sugar by hand
Break into muddy flesh；
It is divided into identical in quality 4 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat
Second part of mung bean mud is wiped with, lamination pork is obtained；
After wine, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, after pressing
Template is placed in drying box together with lamination pork, 2h is dried at 50 DEG C and is taken out, semi-dry products are put into mesh sheet, in 50 DEG C of temperature
It is lower to continue to dry 3h, until the moisture in pork is down to 20%, 80 DEG C of oven is sent into, 2h is baked, obtain final product mung bean mud dried pork slice.
Embodiment 6
The formula of mung bean mud dried pork slice is to count by weight：
80 parts of pork, 45 parts of mung bean, 3 parts of salt, 1 part of Radix Isatidis, 2.5 parts of pomelo peel, 5 parts of green tea, 1.9 parts of lemon tablet,
9 parts of sugar, 2 parts of hydromel, 1 part of starch, 6 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps：
Starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire boils 2.5h during mung bean is added to 675 parts of water,
Mung bean mud is obtained, and is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby；First part of mung bean mud is green with second part
The mass ratio of beans mud is 35:10；
Slow fire boils 4h during salt, Radix Isatidis, pomelo peel, green tea, lemon tablet are added into 254.6 parts of water, crosses and filters
Slag obtains filtrate；
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 13h, taken out, add first part of mung bean mud, sugar by hand
Break into muddy flesh；
It is divided into identical in quality 3 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat
Second part of mung bean mud is wiped with, lamination pork is obtained；
After hydromel, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses
Template is placed in drying box together with lamination pork after pressure, is dried 2.5h at 45 DEG C and is taken out, semi-dry products are put into mesh sheet, 46
Continue to dry 2.5~3h at a temperature of DEG C, until the moisture in pork is down to 20%, be sent into 75 DEG C of oven, bake 1.6h, obtain final product mung bean
Mud dried pork slice.
Embodiment 7
The formula of mung bean mud dried pork slice is to count by weight：
100 parts of pork, 40 parts of mung bean, 4.5 parts of salt, 1.5 parts of Radix Isatidis, 1.85 parts of pomelo peel, 2 parts of black tea, lemon tablet
1.8 parts, sugar 7.5 parts, 1.5 parts of hydromel, 1.5 parts of starch, 4.5 parts of egg white.
The preparation method of mung bean mud dried pork slice, comprises the following steps：
Starch, egg white are well mixed and obtain mixed liquor, it is standby；Slow fire boils 2.5h during mung bean is added to 700 parts of water,
Mung bean mud is obtained, and is divided into two parts, first part of mung bean mud and second part of mung bean mud are standby；First part of mung bean mud is green with second part
The mass ratio of beans mud is 27.5:12.5；
Slow fire boils 4h, filter cleaner during salt, Radix Isatidis, pomelo peel, black tea, lemon tablet are added into 233 parts of water
Obtain filtrate；
Pork is cut into inch strips and is added to filtrate and is well mixed, after pickling 15h, taken out, add first part of mung bean mud, sugar by hand
Break into muddy flesh；
It is divided into identical in quality 4 parts in muddy flesh, every part of muddy flesh is pressed into shape identical sliced meat, is applied between sliced meat and sliced meat
Second part of mung bean mud is wiped with, lamination pork is obtained；
After hydromel, mixed liquor is painted successively on lamination pork, it is put on demand in corresponding mould and is pressed, presses
Template is placed in drying box together with lamination pork after pressure, is dried 2.5h at 45 DEG C and is taken out, semi-dry products are put into mesh sheet, 45
Continue to dry 2.5h at a temperature of DEG C, until the moisture in pork is down to 20%, be sent into 70 DEG C of oven, bake 1.5h, obtain final product mung bean mud
Dried pork slice.
The mouthfeel of the mung bean mud dried pork slice to being obtained in embodiment 1~7 is evaluated.
Evaluation method is：Mung bean mud dried pork slice prepared by the embodiment of the present invention 1~7 as evaluation object, by mung bean
The evaluation of the mouthfeel and taste of mud dried pork slice is respectively divided into 5 grades, and estimator is evaluated it according to the hobby of oneself, divides after sequence
Score value is not given, 5 points are most preferably chosen as, and is successively decreased successively, or fancy grade close experimental group close to smell, it is allowed to occur arranged side by side
Score value.
Evaluation to result mainly carries out taste and mouthfeel evaluation according to the people of different occupation or different age group.Respectively will
Mung bean mud dried pork slice undetermined is randomly assigned, and evaluation is compared to it by consumer, and it is 100 people to participate in pricer number.Knot
Fruit is shown in Table 1 and table 2.
Table 1, mung bean mud dried pork slice taste appraisal compare
Table 2, mung bean mud dried pork slice mouthfeel evaluation comparison
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of mung bean mud dried pork slice, it is characterised in that the raw material including following parts by weight：
2. mung bean mud dried pork slice as claimed in claim 1, it is characterised in that the tealeaves is selected from jasmine tea, green tea and red
One or two in tea.
3. mung bean mud dried pork slice as claimed in claim 1, it is characterised in that the sugar is soft white sugar, rock sugar or white granulated sugar.
4. mung bean mud dried pork slice as claimed in claim 1, it is characterised in that the wine is red wine, jujube wine or hydromel.
5. mung bean mud dried pork slice as claimed in claim 1, it is characterised in that the starch be farina, green starch,
Tapioca or potato starch.
6. a kind of preparation method of mung bean mud dried pork slice as claimed in claim 1, it is characterised in that comprise the following steps：
A) starch, egg white are well mixed and obtain mixed liquor, it is standby；Mung bean be added to slow fire in 15~20 times of water boil 2~
3h, obtains mung bean mud, and is divided into two parts, first part of mung bean mud and second part of mung bean mud, standby；
B) slow fire boils 3~5h in salt, Radix Isatidis, pomelo peel, tealeaves, lemon tablet being added into 15~25 times of water, filtering
Slagging-off obtains filtrate；
C) pork is cut into inch strips and is added to the filtrate that step b) obtains and is well mixed, after pickling 12~18h, taken out, add first
Part mung bean mud, sugar break into muddy flesh by hand；
D) muddy flesh obtained in step c) is divided into identical in quality 3~5 parts, and every part of muddy flesh is pressed into shape identical sliced meat, meat
Second part of mung bean mud is coated between piece and sliced meat, lamination pork is obtained；
E) after painting wine, mixed liquor successively on the lamination pork for obtaining step d), being put on demand in corresponding mould is carried out
, together with lamination pork be placed in drying box template after pressing by pressing, dries 2~3h at 40~50 DEG C and takes out, and semi-dry products are put
Onto mesh sheet, continue to dry 2~3h at a temperature of 40~50 DEG C, until the moisture in pork is down to 20%, be sent into 60~80 DEG C
Oven, bakes 1~2h, obtains final product mung bean mud dried pork slice.
7. preparation method as claimed in claim 6, it is characterised in that first part of mung bean mud and second part of mung bean mud
Mass ratio be (20~35):(10~15).
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| CN107495166A (en) * | 2017-08-22 | 2017-12-22 | 金茂权 | A kind of processing technology of meat dried dates preserved in honey |
| CN109105758A (en) * | 2018-10-23 | 2019-01-01 | 福建亿达食品有限公司 | A kind of processing method of functionality kelp jerky |
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